Pastry Cook

Position Summary:

A Pastry Cook II supports the Culinary Production Teams efforts by lending support to Pastry and Savory production by gathering, assisting and preparing items utilizing fundamental mixing/baking/ forming skills.

Position Responsibilities:

Production

- Able to calculate and properly scale recipes.

- Must be able to execute fundamental techniques of baking/pastry work.

- Assembly and production of multiple ingredients or multiple step projects.

- Working on projects requiring stronger knife skills than a Pastry Cook I.

- Help with the preparation and set up of daily family meal.

- Labeling, dating and highlighting work as trained by table coordinator.

- Contributes to daily closing duties including but not limited to washing work surfaces, sweeping and mopping.

Safety and Sanitation

- Must have a valid food handlers card.

- Adhere to established safety, sanitation and accident prevention principles.

- Take extra care to prevent the use of contaminated products in any process of food preparation.

Qualifications

Essential Skills and Qualifications:

- Must have fundamental knowledge of the principles and techniques of baking/pastry work.

- Be able to communicate and understand the predominant language(s) of your work area.

- Be able to coordinate a number of activities with multiple components requiring independent follow through and attention to detail.

- Be highly organized and detail oriented.

- Communication and interpersonal skills necessary to interact with management and staff at all levels.

- Adequately represent the organization when in contact with clients and vendors.

- Possess excellent basic math skills.